Recipe courtesy of Cary Neff
Espresso Cake
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 80
- Total Fat
- 0.5 grams
- Sodium
- 105 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 80
- Total Fat
- 0.5 grams
- Sodium
- 105 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
Ingredients
Directions
- Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
- Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
- In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.
Looking for Something Else?
Related Pages
- Beatty's Chocolate Cake Recipe
- Candy Bar Cake Recipe
- Espresso Cake with Tuscan Liquor Buttercream and...
- Chocolate and Espresso Layer Cake with Peanut...
- Espresso Chocolate Cake Recipe
- Decadent Chocolate Cake Recipe
- Molten Chocolate Espresso Recipe
- Espresso Chocolate Cheery Cupcake Recipe
- Chocolate Cake with Mocha Frosting Recipe